These 4 ingredient Chili Garlic Roasted Carrots are an easy, delicious weeknight side dish where the oven does most of the work for you.
We tend to get stuck in a rut when it comes to carrots. Raw with dip? Check. Glazed with honey and butter for the holidays? Check. Tucked in with a Sunday pot roast? Check.
But past that, carrots become the forgotten vegetable. Honestly, when was the last time you made carrots in the middle of the week?
Yet they’re naturally sweet and some of the longest lasting fresh produce there is! (Have you ever noticed how long a bag of carrots stays good in your fridge? Weeks!)
I don’t like sweet side dishes and steamed carrots bring back all kinds of bad elementary lunchroom memories. I needed a simple, go-to veggie recipe that would embrace the savory side of carrots with items I always have on hand. This is it! Make it even faster during the week by peeling and cutting your carrots during weekend meal prep.
What You Need
- Large carrots (not baby carrots)
- Olive oil
- Chili powder
- Garlic powder
How to Make Chili Garlic Roasted Carrots
Preheat oven to 400 degrees.
In a small bowl, whisk together olive oil, chili powder and garlic powder.
Peel carrots and cut into 3-4 inch long pieces.
Place carrots on a parchment lined baking sheet.
Drizzle oil and spice mixture over carrots and toss to coat.
Spread carrots out in an even layer.
Roast for 15-20 minutes.
Remove carrots from the oven, flip them over, and put them back in the oven for another 10-15 minutes or until carrots tender.
Make a Quick Lemon Sauce
Roasted carrots are delicious on their own, or with a creamy dipping sauce.
To make the sauce, mix 2 tablespoon sour cream or plain Greek yogurt with 1 teaspoon lemon juice and ⅛ teaspoon salt.
You can drizzle it on top of the carrots before serving or serve alongside the roasted carrots.
FAQs for Chili Garlic Roasted Carrots
Swap avocado, grape seed, or canola oil for the olive oil, if desired.
While you can use baby carrots, I really recommend skipping those and buying the big carrots at the store. The kind you’d use for snowman noses. Those full sized carrots have so much more flavor than the baby ones and are completely worth the peeling/chopping effort.
If you love sweet carrots, drizzle these with 1 teaspoon of honey when they’re fresh from the oven.
You don’t have to peel the carrots before roasting them if you don’t want to! If you want to skip the peeling, just give the carrots a good scrub before you slice them up.
Speed up your weeknight dinner by cutting up the carrots up to 5 days ahead of time. Peel, slice, and store in a container or zip top bag in the refrigerator, adding 1-2 tablespoon of water to your container. When you go to make the dish, pour out the water and toss the carrots around on some paper towel to remove any excess water before putting them on the baking tray. This also works great if you’re making these for a holiday gathering and want to get a little prep work out of the way.
No, but your carrots are more likely to stick to the pan, so be prepared for that. You also may find that they brown faster without parchment paper, which means you'll need to keep an eye on them and adjust your cooking time as needed.
Enjoy Roasted Carrots with...
Easy Chili Garlic Roasted Carrots are delicious alongside Slow Cooker Roast Chicken.